GINGERED LENTIL AND CELERY SALAD
Provided by Molly O'Neill
Categories dinner, salads and dressings, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
- Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
- Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
- Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 8 grams, TransFat 0 grams
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